Cold Melon "Soup"

6 Reviews
100% would make this recipe again

A good-looking, tasty, and very quick dessert!

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Ingredients

??? melon, or cantaloupe ???
??? muscat wine ???
??? sugar ???

Before you start

A blender or food processor will be very useful for this recipe.

Method

  1. Cut the melon in half crosswise and remove the seeds. Using a melon baller, cut 4 balls per serving and set them aside in the refrigerator. Using a spoon, scrape out the remaining pulp, dice it coarsely and transfer it to the jar of a blender.
  2. Pour in the muscat wine and sugar, then pulse until very smooth. Chill the mixture in the refrigerator for at least 1 h before serving.
  3. When ready, pour the «soup» into cups, add the melon balls and garnish with mint leaves. Serve.

Observations

Keep up to 2 days in the refrigerator.

Nutrition Facts Table

per 1 serving (120 g)

Amount

% Daily Value

Calories

80

Fat

0 g

0 %

Saturated 0.1 g
+ Trans 0 g

0 %

Cholesterol

0 mg

Sodium

20 mg

1 %

Carbohydrate

16 g

5 %

Fibre

1 g

3 %

Sugars

15 g

Net Carbs

15 g

Protein

1 g

Vitamin A

35 %

Vitamin C

62 %

Calcium

1 %

Iron

2 %
More info

Claims

This recipe is :
Excellent source of  :
Vitamin A, Vitamin C
Source of  :
Folacin, Magnesium, Potassium
Low  :
Sodium
Free  :
Cholesterol, Fat, Saturated Fat, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits ½
Other Foods ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

6 Reviews (5 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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january 28, 2009 | I would make this recipe again

Impressive, yet simple to make: my kind of recipe!

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